Minted Lamb Tagine with Apricot-Almond Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Slow-cooked lamb in a fragrant Moroccan-inspired tagine, accompanied by a sweet-tart apricot-almond salsa that balances the rich meat. This moroccan-inspired beef (mediterranean) ready in about 130 minutes pairs lamb shoulder, apricots, almonds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 510 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.1 (13 ratings) Prep: 20 min Cook: 110 min Serves 4 Moroccan cuisine 510 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cut 1.5 lb lamb shoulder into 1-inch cubes. Season with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a tagine or heavy pot over medium-high heat and brown lamb cubes on all sides, about 5 minutes.
  2. Step 2: Finely chop 1 large onion and mince 3 garlic cloves. Add to pot with browned lamb and cook for 3 minutes until softened.
  3. Step 3: Stir in 1/2 tsp cinnamon, 1 tsp harissa, and 1 cup chicken broth. Bring to a simmer, cover, and reduce heat to low. Braise for 1.5 hours until lamb is tender.
  4. Step 4: While lamb cooks, chop 1/4 cup almonds and combine with 1/2 cup chopped apricots, 2 tbsp fresh mint, and juice from 1 lemon. Mix well and set aside.
  5. Step 5: Remove lamb from pot and let rest. Skim excess fat from cooking liquid. Return to heat and simmer uncovered for 10 minutes to thicken slightly.
  6. Step 6: Serve lamb over couscous or rice with thickened sauce and apricot-almond salsa spooned on top.

Frequently asked questions

How long does Minted Lamb Tagine with Apricot-Almond Salsa take to make?

Total time is about 130 minutes (20 min prep + 110 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Minted Lamb Tagine with Apricot-Almond Salsa?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lamb shoulder from drying out.

Can I substitute ingredients in Minted Lamb Tagine with Apricot-Almond Salsa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Minted Lamb Tagine with Apricot-Almond Salsa for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Minted Lamb Tagine with Apricot-Almond Salsa?

Moroccan beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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